Recipe: Mini Breakfast Qiuches

While this sounds fancy it really isn't hard to make. I think this would be considered a quiche but I'm not completely sure.  These are great for a breakfast that you can make ahead and then reheat when you're getting ready in the morning. 

Tater tots- I used sweet potato tater tots

Eggs- whisked

Sauteed mushrooms and onions

Fillings- Anything you want.  Meat, veggies, tofu

Cheese- optional

In the bottom of a cupcake pan place about three tater tots in each space. Place in  a 400 oven for 10 to begin cooking. Once removed begin to load with different fillings. Add eggs once filled and sprinkle with cheese on top. Bake again for 20 minutes at 350, until the egg is cooked. Allow to cool some and enjoy or refrigerate to reheat in the morning.

A fruit salad I prepared to go along with breakfast for my family. We commonly put berries (raspberries, blackberries, blueberries), apples, and pear. Be careful with bananas. They can brown faster which can be unappealing if you have any leftovers.

Recipe: Chocolate Chip Cheesecake

This is a recipe I have altered from a Taste of Home magazine. Originally it was  a Mocha Chocolate Chip Cheesecake but since I'm not a coffee fan I've omitted all the coffee components.

Crust:

Photo credit: Sarah Rausch

1.5 cups chocolate wafer crumbs or graham crackers
1/3 cup sugar
6 Tbsp butter, melted
Filling:
1/2 cup heavy whipping cream
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
3 eggs, lightly beaten
2 cups mini chocolate chips

In an 8 inch spring form pan grease put a layer of aluminum foil on the base and grease the sides.
 In a large bowl combine the crumbs, sugar, and butter and press in to the bottom of the pan.
Cream together the cream cheese and the sugar until smooth. Combine with the cream and vanilla. Add the eggs and mix thoroughly.  Add some of the chocolate chips and mix well but leave some to sprinkle on top. Pour into the pan and sprinkle the remaining chocolate chips on top.
Place in a larger dish with approximately one inch of water and bake at 325 for 45-60 minutes. Allow to cool for about ten minutes, loosen the sides, and then refrigerate overnight.

Notes:
If you want to add the coffee flavor back into the recipe simply combine cream and 1 Tbsp coffee granules and cook until the granules have dissolved. Then allow to cool before mixing it in when the cream is normally added.

Recipe: Fruit Frozen Yogurt

This is by far one of the easiest things I have ever made and it is delicious too. First I made peach using the recipe I found on Just a Taste and that was good but then I decided to use the frozen fruit I had on hand. Now its strawberry and mixed berry I keep making.

Fresh out of the food processor

~12 oz frozen fruit- your choice
4 oz plain yogurt 
3 Tbsp. Honey or agave nectar
1 Tbsp Fresh lemon juice

Mix together in a food processor until smooth. Serve immediately or freeze for storage; I recommend freezing it so it can thicken and become a better consistency.

Notes:
Make sure to break the fruit apart well so that it can combine well. Cutting the strawberries helps it blend better and quicker.
The individual containers work too. It's six ounces of yogurt but it doesn't matter too much for this recipe.
Freezing it will change the flavor some. It's kind of weird but it lets the flavors come together better. However if it is frozen it too long it will have to sit out to thaw some.

Recipe: Zucchini Bread

The garden has been providing plenty of ripe zucchini this year. So instead of just giving it all away I decided to make some zucchini bread with it. I has made for a yummy snack and an on  the go breakfast.

3 eggs
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
1 cup canola oil
1 tsp. grated lemon rind
3 cups flour
1 tsp salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄4 tsp. cloves
3 cups grated zucchini
1 cup floured and chopped nuts (optional, I used walnuts)

Beat the eggs until they are foamy. Then beat in sugar, brown sugar, vanilla, canola oil, and lemon rind. Sift together and mix in the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Then mix in the grated zucchini. Finally mix in the nuts.
To bake pour dough into two well-greased 9x5-inch pans.
Oven Temperature: 350° Cook Time: 1 hour

Recipe Book

My neighbor showed me this book and not much later I had it in my collection of recipe books. While there are only a few recipes  in The Illustrated Cook's Book of Ingredients it is filled with information. Including storing, preparing, and cooking a variety of foods. It's separated in to chapters based on types of Ingredients like vegetables, cheeses,  oils, and more.

Actual Expiration Dates

We've all been there, the date on the box passed days if not weeks ago. Sometimes even longer. The best way to food from going bad is to use it and store it properly but just in case here are a few:

EGGS: they're actually good for a long time after the expiration date. They can last about three weeks from when you purchase them. You can smell them and look at the egg yolk and white on a plate like described on What's Cooking America or you can put it into a glass of water and see how it behaves as seen to the right. If in doubt get rid of it; it's not worth someone getting sick.

SPICES: From Spices INC They last a long time but they will lose potency as time passes. Avoid them getting warm (above 70 F). Also avoid exposure to water so don't work right over steaming dishes and don't freeze and thaw herbs.
Whole spices, herbs and flowers~1-2 years
Seeds~2-3 years
Roots~3 years
Ground spices, herbs and flowers~ 1 year
Ground roots~ 2 years

Recipe: Carrot Fries

While these may seem really weird they are actually delicious. They taste almost like sweet potato fries too me and are a lot healthier. Make sure they get a coloring on them, when they are charred a   little they taste better. Enjoy!

1. Peel Carrots into thick slices
2. Toss slices in olive oil and salt. Just enough  to coat them.
3. Bake at 350 for about 12 minutes
4. Cool and enjoy